Steamed Eggs
Ingredients
- 8 pcEgg (whole)
- 400 mldashi stock (room temperature)
- 1 tspshrimp paste (for umami)
- 2 pinchGray sea salt (to taste)
- 2 pcSpring onion, sauté/poêlé sans matière grasse (finely sliced)
- 2 tspSesame oil (for finishing)
- 2 tspSesame seed (toasted)
- 2 pinchgochugaru (for color)
- 2 tspSalted fermented shrimp (Saeujeot) (finely chopped)
Method
A Korean egg soufflé with an airy, almost mousse-like texture. The eggs should be puffed up and jiggly under the spoon, releasing a toasted sesame and umami scent as soon as the lid is lifted.
- 1
Crack the eggs into a bowl. Whisk them vigorously with the dashi broth until the mixture is perfectly smooth, with no visible white filaments.
- 2
Stir in the saeujeot, shrimp paste, and a pinch of salt. Pass the mixture through a fine sieve or chinois to remove air bubbles; this is the secret to a silky texture.
- 3
Pour into an earthenware pot. Heat over medium heat, scraping the bottom with a wooden spoon. As soon as the eggs start to set into soft masses, cover tightly, lower the heat to minimum, and let them puff up without opening.
- 4
Turn off the heat. Immediately sprinkle with chopped green onion, sesame seeds, and a pinch of gochugaru. Drizzle with sesame oil to make the surface shine.
Frequently asked questions
How do you get this dish right?
- The egg-to-liquid ratio is crucial: aim for about 1 part egg to 1 part broth.
- Never lift the lid during the final cooking phase, or the soufflé will collapse instantly.
- If you don't have a clay pot, use a ceramic bowl placed in a steamer.
How long does this dish keep?
Must be eaten immediately. This dish does not reheat well as it loses its airy texture.
